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| Apricot, Cranberry Chicken Breasts
1 1/2 cup of dry white wine
1 cup of dried apricots
6 chicken breasts
1 large red onion, halved and sliced lengthwise
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of paprika
1/2 teaspoon of dry mustard
1/4 teaspoon of cinnamon
Salt and pepper to taste
1/2 cup of cranberries, dried
1 cup of chicken broth, regular strength Heat wine just to boiling. Remove from heat, add apricots, and soak for 10 minutes. Drain, reserving wine and apricots separately.
In a large, heavy casserole arrange chicken pieces, skin side up and sprinkle with onion, spices, salt, pepper, plumped apricots and cranberries. Combine reserved wine and stock; pour over all. Cover casserole tightly and bake until chicken is very tender, 50 to 60 minutes. Serves 6. |
